For me, nothing beats a gorgeous rib-eye or sirloin steak, cooked so that the meat is rare but the fat is translucent and brown on top. When eating out, desserts are usually off-limits for obvious reasons, so let’s thank the French for introducing the custom of finishing a meal with a cheese course. Low carb high fat means you don’t have to follow that cliched advice of removing skin from poultry, and chicken does taste so much better for it!
So we can’t have traditional sugary desserts when on a low-carb diet, but who cares when we can have double cream instead!
Duck breasts are another example of a food that is clearly meant to be eaten with skin on – discarding it makes the whole experience plummet dramatically.
Egg yolks are obviously an integral part of the egg, and in my opinion much more fun than the whites! I realise that this post is a shameless ode to fat, and reading it alone is probably enough to give a heart attack to a low-fat advocate. LCHF works if you are very strict keeping your carbs low – then you can indulge in having high fat foods. LCHF suppresses appetite so although you would eat high-calorie, high-fat foods, you would be likely to consume less calories overall. When on strict LCHF, your body will eventually switch into ketosis, and start burning fat for fuel instead of carbs. By the way, in less than a year on this diet, I have lost 130 pounds, dropped all three blood pressure meds I was on, and gained such good control of my blood sugar, that I now have a lower A1C than many healthy, no diabetic people.
Carbohydrates include foods such as breakfast cereal, pasta, bread, soft drink, grains, biscuits, fruit juice, lollies, potatoes, pizza etc etc. Because carbs induce an insulin response which encourages the body to hold on to fat storage which can lead to insulin resistance, weight gain, inflammation, diabetes and leptin resistance – which leads to more over eating…and the cycle continues!
High carbohydrate diets are also associated with mental health issues such as depression and anxiety as well as increased cardiovascular risks. Controlling insulin sensitivity and blood sugar levels to better control your appetite and your hormones meaning you can control a healthy weight range and reduce inflammation in the body. By removing the refined carbs such as grains and wheat you are effectively removing most of the gluten in your diet and as we know, gluten increases intestinal permeability known as leaky gut and causes an imbalance of gut microbiota known as gut dysbiosis which increases autoimmunity and inflammation. Further its a great way for diabetics to keep blood sugar levels stable, for everyone for overall weight reduction, epilepsy, skin acne, Polycystic Ovary Syndrome and other neurological diseases.
In addition your mood swings and sugar cravings should abate since fat takes longer to digest and helps to keep your blood sugar levels stable, meaning less cravings to hit the sweet spot. Also if you suffer adrenal issues and thyroid conditions getting slightly more carb may suit your make up and lead you to better health. So remove the processed carbs and increase your fats and help your body to repair and dampen inflammation. Since the body does not NEED carbohydrates for energy, we can use fat for energy instead, there are no risks.
If you suffer adrenal fatigue, thyroid issues or you are a sprint athlete who needs carbs for explosive fitness, then including healthy carbs is perfectly acceptable and even recommended.
I once ate pasta and bread every day of my life pretty much (yes, I was addicted!) and can say I haven’t touched pasta or bread in over two years now without any issue or complaint.


Secondly, when you build your plate focus on a palm worth of protein for women (2 for men) and then get at least a thumb print of full fat  (to start as you transition, working your way up) and then finally good healthy vegetable carbs such as sweet potato. Low Carb-High Fat is more than simply a choice in what you decide to eat and drink every day.
Continue to follow our blogs and FaceBook Page for your daily dose of Low Carb-High fat living. I could literally have this every day, it would make me very happy (maybe one day when I am rich and own a cattle farm). I prefer mine unsmoked and have a rather idiosyncratic method of cooking it in the oven – it takes much longer than frying or grilling, but is well worth the wait. Many British restaurants now include this option to their dessert menus, and there are plenty of British cheeses that can rival their continental counterparts. Double cream plus a bit of sweetener forms a base of many low-carb sugar-free desserts, and definitely fills the void. When on LCHF you don’t have to put up with any nonsense that advises you to discard the yolks and have just the whites. If you are not bothering to restrict carbs, then eating extra fat as described above is likely to lead to weight gain. Weight loss rate varies by individual, but keto diets work much faster than other types of diets, so hopefully you will notice the changes very soon.
There’s absolutely nothing romantic, excessive and more importantly, marketable about adopting this way of eating. Because we know the truth and short & long term health benefits associated with making these changes to your diet. Rib of beef is another favourite – basically a gigantic rib-eye joint – lots of fat and utterly delicious (read more on roasting beef).
Put bacon rashers on a roasting tray, add a couple of spoons of water, stick it in a very hot oven for 10 mins or so, then turn it down to about Gas Mark 4 and roast for another 30 mins. For the simplest option, whip up some double cream with sweetener and unsweetened cocoa powder.
Use it for frying, spread it on low-carb bread, make gorgeous sauces like hollandaise, add it to boiled vegetables to give them some extra oomph.
However, it does taste better when the skin is crispy, so make some criss-cross scores on the skin and gently fry duck breasts skin-down for about 5-10 minutes, spooning the fat out of the pan.
Atkins, Keto) are also high in fat, allowing the most indulgent and hedonistic meals while still losing weight. Lamb shoulder or neck and pork belly also have plenty of fat – I think the best method for those is slow-cooking.
Then stick them in the oven for another 10-20 minutes (depending on whether you like them pink or well-done).
Bone marrow is basically fat but it tastes utterly delicious and absolutely melts in your mouth. This post focuses on gorgeous low-carb high-fat (LCHF) foods – let’s count our blessings and rejoice! Finally, I always keep my eyes open for any hog roast stands– tender pork meat with some crackling, ooh – I have in the past attended music festivals just so that I can get to eat some hog roast.


Finally, if you can’t be bothered to do any of that, you can always get a ready-made roast chicken from a rotisserie. If you could be a fly on the wall and see how much research, studying, learning and continual education Vicky engages in, you would not question her authority on this topic. I, on the other hand, am a lot more hands on with my approach to not letting my education get in the way of my applied learning.
With me, it’s a matter of trying and testing, finding out what works best, and then leading by example.
More and more we are seeing dietitians turning their backs on the out of date and bent science.
Not only on your success but on ability to truly read science outside of official guidelines. This being said, you will indeed never lack any work, especially since you will be one of the few who's advice will provide quick results.As a suggestion, please keep a file with up-to-date medical articles to back anything you suggest to your patients.
This will keep you out of trouble of complaints from colleagues jaleous of your success.Kudos to you!
It reinforces my amazement that so many people are apparently unwilling to even give this approach a try; what have they got to lose, for cripes' sake? And yet we still have authority figures within the field like Marion Nestle preaching the eat-less-move-more mantra and studiously ignoring everything Gary Taubes has written. That wouldn't be so bad in itself, but according to her blog she is "Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health (the department she chaired from 1988-2003) and Professor of Sociology at New York University. Who wants grains again?Yesterday I got new glasses: half dioptria less in one eye (the same in the other).
I am not saying people here are diabetics or even pre diabetic, but they may have had a drop in average BG numbers with their new lifestyle. I did not have as many problems as she had, but the ones In common have been the same resolve. Some people need a little bit of carbs as long as it comes in the form of fruits and vegetables. Being able to adjust the diet up and down with the amount of carbs means one can find the right amount of carbs and protein to have the greatest success. You can look at it here and find 3 amazing videos that are very educational to convince even the most skeptical critic about the dangers of carbohydrates. Going to trust the process and hope Im not heavier tomorrow from all the cream and butter in my meals today!!Loved this story and I can relate to it alot. Learn more about the Diet Doctor organisation and join us in empowering people to revolutionise their health. You look amazing but you don't look like you weigh 46kg especially at 5 foot 8 inches tall. Congratulations once again ??Leave a Reply Cancel replyReply to comment #0 by Comment Name (required) Email (not shown) (required) Website Pictures of participants through Gravatar.



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